Ingredients

1 cup heavy cream, cold
2 tablespoons powdered sugar
1 large marshmallow

Directions

Chill a mixing bowl and wire whisk in the
freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it
begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream
barely mounds. Do not overwhip.

Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted.
Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla
flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered,
until ready to use.